These Strawberry Cupcakes are made with real strawberries and topped with a creamy strawberry whipped cream. They’re perfect for any summer birthday, party, or baby shower with their pretty pink hue!
Want more cupcake recipes? Try these Mocha Nutella Cupcakes, Nutella S’mores Cupcakes, and Caramel Praline Ice Cream Cupcakes!
Table of Contents
Forget the boxed cake mix and make the perfect Strawberry Cupcakes from scratch! They’re soft, fluffy, and packed with sweet strawberry flavor thanks to a mix of fresh strawberry puree and jam.
Both the cupcakes and the whipped cream contain strawberry jam, so you’re getting a burst of strawberry flavor in every bite!
These pink cupcakes are perfect for birthdays, baby showers, or just a fun weekend treat.
Why you’ll love this Strawberry Cupcake recipe:
- Fresh strawberry flavor: These cupcakes are packed with fresh strawberries and jam for a naturally sweet, fruity bite.
- Light, fluffy, and moist: The moist cupcakes paired with the fluffy whipped cream create the perfect melt-in-your-mouth texture!
- Lovely pink color: The strawberries provide the perfect soft pink hue without the need for food coloring.
Ingredients for Strawberry Cupcakes:
Strawberry Cupcakes:
- Unsalted butter and oil: Butter adds richness and moisture, while the oil keeps the cupcakes extra moist and gives them a light, fluffy texture. Any neutral-flavored cooking oil will work. Make sure to use room temperature butter so it blends easily!
- Sugar: Sweetens the cupcakes and helps create a soft crumb.
- Strawberries: Fresh or frozen strawberries will work perfectly for these cupcakes, which makes them great to enjoy year-round.
- Strawberry jam: Since jam adds both sweetness and fruitiness, go for one with real strawberries and minimal added sugar. It makes a difference in both the cupcakes and the whipped cream, I promise!
- Eggs: Binds everything together and gives structure to the cupcakes.
- Vanilla extract: A little vanilla enhances the strawberry flavor and adds depth.
- All-purpose flour: Provides structure without making the cupcakes too dense!
- Baking powder: Helps the cupcakes rise and stay light and fluffy.
Strawberry Whipped Cream:
- Cream cheese: Gives the whipped cream a thicker texture and tangy flavor! Use full-fat block-style cream cheese.
- Powdered sugar: Sweetens the whipped cream and dissolves easily for a smooth texture.
- Heavy whipping cream: The key to light, fluffy whipped cream! Cold cream whips up best.
- Strawberry jam: Gives the whipped cream a natural strawberry flavor and a soft pink hue.
How to make the best Strawberry Cupcakes:
Making Strawberry Cupcakes is easy! Just mix, bake, and top with fluffy strawberry whipped cream for a sweet, fruity treat. Check the recipe card for the full list of recipe instructions.
- Chop the strawberries.
- Combine the wet ingredients in a large bowl.
- Fold in the dry ingredients.
- Divide the cupcake batter into liners and bake until a toothpick comes out clean.
- Beat cream cheese and powdered sugar until smooth. Slowly add cold heavy cream and whip until thick and fluffy.
- Blend in strawberry jam until combined.
Helpful Tips
- Strawberries: If you are using frozen strawberries, thaw them before pureeing, then proceed with the recipe.
- I have updated the recipe since the original to add in ¼ cup strawberry jam — I find it gives an extra boost of strawberry flavor that we love!
- Cool: Warm cupcakes will melt your whipped cream frosting. Make sure they’re completely cool before adding the topping.
How to store fluffy Strawberry Cupcakes:
If unfrosted, store the cupcakes in an airtight container at room temperature for a day or refrigerate for up to 3 days.
Frosted cupcakes should be stored in the fridge in an airtight container to keep the whipped cream fresh. They will last for up to 2 days!
Can I freeze these cupcakes?
For longer storage, freeze unfrosted cupcakes in a single layer. Then, transfer them to a sealed container or freezer bag. They’ll stay fresh for up to 3 months!
When you’re ready to eat them, thaw at room temperature and frost before serving. The whipped cream doesn’t freeze well, so make that fresh!
More strawberry desserts you’ll love:
- Strawberry Shortcake Recipe — perfect for summer strawberries!
- Strawberry Rhubarb Crisp — don’t skip the vanilla ice cream.
- Strawberry Cheesecake Cupcakes — a unique twist!
- No Bake Strawberry Cheesecake — when you don’t want to turn on the oven.
Strawberry Cupcakes with Strawberry Whipped Cream
written by Ashley Fehr
Ingredients
Strawberry Cupcakes
- ¼ cup unsalted butter (melted)
- ¼ cup canola oil
- 1 cup sugar (200g)
- 300 grams fresh or frozen strawberries, pureed (*see note) (1 cup strawberry puree)
- ¼ cup strawberry jam
- 2 eggs
- 1 teaspoon vanilla extract
- 1½ cups all purpose flour (190g)
- 2 teaspoons baking powder
- ¼ teaspoon salt
Strawberry Whipped Cream
- ¼ cup cream cheese, cold (¼ package or 62 grams)
- ¼ cup powdered sugar
- 1½ cups heavy whipping cream, cold
- ¼ cup strawberry jam
Instructions
Strawberry Cupcakes
- Preheat the oven to 350 degrees F and line one muffin pan with paper liners.
- In a large bowl, whisk together melted butter, oil and sugar until completely combined.
- Add strawberry puree, jam, eggs and vanilla and whisk until combined.
- Add flour, baking powder and salt and stir just until combined.
- Divide cake batter between 12 muffin cups and bake for 15-18 minutes or until a toothpick inserted in the center comes out clean. Set aside to cool.
Strawberry Whipped Cream
- In a large bowl, beat cold cream cheese with an electric mixer until smooth.
- Add powdered sugar and beat until smooth, scraping the sides as necessary.
- Add cream in small amounts, beating on low until combined before adding more. When all the cream is added, turn the mixer to high and beat until soft peaks form.
- Add the strawberry jam and beat on high speed until stiff peaks form. This should take just a couple minutes — don't mix after this point as it will get soupy again! Just lift the beaters up and if the peaks hold, the whipped cream is ready.
- Pipe or spread whipped cream onto cooled cupcakes and refrigerate until ready to serve. These cupcakes can be refrigerated up to 2 days.
Notes
Nutrition Information
Want to save this recipe?
Create an account easily save your favorite content, so you never forget a recipe again.
Tried this recipe?
Tag @thereciperebel or hashtag #thereciperebel — I love to see what you’re making!
Tag @thereciperebel
Eileen says
I got it about how much strawberries for 200 grams.Can’t wait to make them!
The Recipe Rebel says
Oh that’s good to hear! Thanks for reporting back!
Eileen says
How much strawberries for 200 grams for cupcakes to make strawberry purée?Also 100 grams of strawberries for frosting?
The Recipe Rebel says
Hi Eileen! I don’t think I really understand your question. Are you asking how many strawberries would it be in a different measurement than grams? I’ve only tested it out based on the weight of them.
Eileen says
Hi Ashley!How many strawberries would it be in a different measurement than grams?
Doris says
Hi there! My daughter wants a strawberry cake for her birthday, do you know if this recipe would work? And if so what size cake pans and how many pans? Thanks!
Ashley Fehr says
Yes it will work! You could probably get two 8″ rounds from this recipe, although they might be thin. I haven’t tried baking it this way so you will have to judge cook time based on doneness and just keep an eye on it in the oven.
Doris says
Thanks I’ll give it a try! 🙂
Sarah C. says
I didn’t make the frosting. My daughter requested lemon frosting so I made my favorite lemon cream cheese buttercream (1 stick of butter, 1 pack of cream cheese beaten and then add 5cups of powdered sugar and the juice and zest of one lemon).
The cake was fantastic!! I’m an experienced baker and I’ve tried a 1/2 dozen or so strawberry cakes (all without Jello because eww) and this one by far has the most intense strawberry flavor. Don’t skip the jam! I also blended a 24oz bag of thawed frozen strawberries and reduced the purée to about 1-1/2 cups. I measured one cup from that and followed the recipe exactly otherwise, using my scale to weigh everything. I got 12 cupcakes plus a 6” round cake out of this. I fill my cupcakes with an ice cream scoop.
Ashley Fehr says
Thanks Sarah! I’m so glad you liked it!
Emily says
I’ve made these a few times now and get so many compliments every time! For me, the trick with the Swiss meringue buttercream after getting the egg white and sugar to 160 was beating it long enough to get to stiff peaks, given that I live by the beach in California, i found it necessary to beat the mixture for 15 minutes, out it in the fridge for 5 minutes and then beat it for another 5-10 minutes to get stiff enough peaks before adding in the butter. I also made a strawberry powder from freeze dried strawberries that I added to to the cake and frosting that added a stronger strawberry flavor and intensified the color. It definitely made the cupcakes.
Ashley Fehr says
Thanks Emily, and thank you for those tips! Temperature and humidity can definitely play a part!
Jocelyn says
I really like this recipe, but the buttercream simply did not work for me. I heated the sugar and egg whites until all the sugar was dissolved, and then I whipped for an incredibly long time, until I got a texture that was similar to a very thick marshmallow fluff. I thought this was good enough, but I suppose not. After adding the butter, then the puree, then the powdered sugar, the frosting was just a tad bit thicker than liquid. I added a bit more powdered sugar, then not wanting it to be too sweet but still not thick enough, I added a spoonful of ground cornstarch. This BARELY fixed the texture but gave it a slight after taste of cornstarch as well as butter. Not sure what I did wrong?
Ashley Fehr says
I’m sorry to hear that Jocelyn! Swiss meringue buttercream is a tricky frosting to make but it’s one of my favorites. Did you use a thermometer with the egg whites? I’m wondering if the egg whites weren’t heated long enough.
Lidija Duvnjak says
Fantastic, my family loved these cupcakes when I was making them following your original recipe, but now with these slight alterations they are even better, and frosting is worth the extra work. The only little comment I would have is that this frosting is not quite sweet enough and/or feels a little too buttery so I whipped it up again while cupcakes were cooling down and this time, instead of adding more icing sugar (which does not really give much sweetness) I added 1/4 cup of strawberry jam to the icing and I also reduced butter to 1/2 cup. Worked out great and little more to my taste. Thank you for this great treat, it’s perfect way to enjoy strawberry season.
Ashley Fehr says
Thanks Lidija! I’m so glad you enjoyed them with the added improvements as well!
Danielle says
Question: the instructions do not match the ingredients. Is the butter supposed to be melted or softened? Your note about the strawberries says this part of the recipe was changed but there is nothing to account for the oil or the the fact that the directions say melted butter.
I am making these tomorrow and hope you see this in time.
Ashley Fehr says
Hi Danielle — you’re right! I did change the recipe to use melted butter to make it easier to mix up with a whisk, but other than that everything is the same, and the oil listed in the ingredients is reflected in the instructions as well.
Kanwal says
Helo, i wanted to try these cupcakes and wanted to ask if i can skip on strawberry jam and just use the puree as i dont have the jam on hand. If i skip the jam will the rest if the ingredient ratios remain the same? Dont intend to buy a jar. Plus in the video you’ve used softened butter but in the written recipe it says melted butter. Please clarify as what to follow.
Ashley Fehr says
The recipe has been tweaked slightly since the video to make it even better! If you do have to skip the jam, I would try substituting with additional strawberry puree for flavor and moisture.
Torri Lewis says
I made these cupcakes for my granddaughter’s 11th birthday. The cupcakes were delicious. But the buttercream frosting I had much problem with. Maybe you can help me with the reason why. I followed the recipe and put the egg Wyatt’s and sugar into the double boiler and whisked and whised until I reached 160 degrees, then beat them adding the confectioners sugar and I beat the heck out of them and it never solidified. It never stiffened I should say. I also added extra cornstarch at the end to try and salvage the buttercream frosting. Like I said I’ve made buttercream frostings before and I’ve never cooked it period. I did the butter afterwards like recipes said also out of the pureed strawberries. The only difference I think may have did this catastrophe was I double the recipe entirely.
Ashley Fehr says
Hi Torri! I’m so sorry you had trouble with the frosting! Swiss Meringue Buttercream is a tricky frosting to master, so when I don’t want to go through the extra effort I just top with sweetened whipped cream. You do need to make sure you whip the egg whites until stiff peaks form before starting to add the butter, and add the butter completely and before adding the sugar. It does take quite a while to whip up so it’s important to be patient and wait until each step is done before moving on. This is a special frosting, which is why it needs to be cooked unlike regular buttercream frosting.
Ana says
I just made these and they turned out great!! They looked picture perfect and I’m very happy with how they turned out.
Ashley Fehr says
Thanks Ana! I’m so happy to hear that!
Jordan says
Hello, i was just wondering if maybe i forgot a step when i was making these cupcakes? They seem very thick but otherwise they are very good
Ashley Fehr says
Hi Jordan! I’m sorry they turned out that way! I haven’t found that with this recipe, but there are a lot of things that could make a difference in the texture. Mixing cake batter longer than necessary can result in a denser cake, but I’m not sure if that was the issue or not!
Shelby B says
I’ve never had an issue following a recipe and I’ve made mannny Swiss meringue buttercreams. This one just wasn’t happening. I wanted so badly to love it, the flavors were there, but the textures definitely were not. The cake it’s self had an amazing flavor, but was so dense that it was almost a bread and it tore the wrapper upon removal /:
Elaine says
Do you have to refrigerate these after making them (before frosting) due to the frrsh strawberries?
Kim says
Hi! I’m making these for a friend’s birthday two days ahead of time because I have to work. Should I wait to do the frosting the night before? I’m bringing them to work and we work 12 hour shifts starting at 7am so I can’t make them in the morning. Or would it be okay to make them today and refrigerate them for two nights? They look wonderful!
Ashley Fehr says
I would probably wait to do the frosting as meringue buttercream can be a little finnicky. I hope that helps!
KJ says
In making the strawberry puree, do you reduce the strawberries by cooking them for awhile and straining them or do you just blend them in a blender? Your website is very nice. BTW, you probably are not aware that the light gray and small fonts in the comment section is very hard to read for people who do not have young eyes.
Ashley Fehr says
THank you for the tip! I will look into changing the fonts colors for sure. You do not have to reduce the strawberries, simply puree them.
Krystina says
Do you add the jam into the purée? I’d the jam seperate ? I’m confused.. thanks!
Ashley Fehr says
You just add the jam into the bowl where it calls for it in the recipe, along with the puree and eggs, etc.
Aracely says
I just made these cupcakes for my insistent son for strawberry muffins. My kids are not big frosting lovers so we didn’t make the frosting. These stand on their own! They are perfect, not too sweet and flavorful. They are a big hit. Great summer dessert or snack. Thank you for the great recipe. So happy to use fresh summer strawberries in these!
Ashley Fehr says
I’m so glad you enjoyed them!
Jessica Walker says
My frosting did not turn out at all… doesn’t seem like enough powdered sugar for a frosting?!?
Ashley Fehr says
It’s not your average buttercream frosting — most meringue buttercreams don’t have any powdered sugar at all. I like to add it because the frosting is very subtle on its own and not very sweet. Swiss meringue buttercream is kind of a tricky one to master. Everything has to be just right and you do need to whip it for quite a while. If you’ve done everything right leading up to the whipping, then you do need to whip it until it cools and comes together.
Zainab says
I love fresh strawberry! These cupcakes look amazing!
Danielle says
I LOVE strawberry season. I just ate a package yesterday that was so amazing. I am actually envisioning strawberries dipped straight into that frosting…it sounds amazing!